Choc Nut Strawberry Cupcakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- ½ cup butter (softened)
- ½ cup light brown sugar
- ¾ cup self-rising flour
- ¼ cup cocoa powder
- 1 pinch Baking powder
- 2 eggs
- For the topping
- 1 cup cream (48% fat)
- 1 Tbsp powdered sugar
- vanilla extract
- To decorate
- 3 ½ ozs Dark chocolate (70% cocoa solids)
- 12 Strawberries
- shelled, chopped Walnut
Preparation steps
1.
For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place 12 paper cases in a bun tin.
2.
Whisk together the butter, sugar, flour, cocoa, baking powder and eggs until smooth and blended.
3.
Spoon into the paper cases and bake for about 15 minutes until well risen and firm to the touch. Cool in the tins for 5 minutes and then place on a wire rack to cool completely.
4.
For the topping: whisk together all the ingredients until smooth and thick.
5.
Spoon into a piping bag and pipe a swirl on each cake.
6.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water.
7.
Dip the strawberries in the chocolate to come halfway up the strawberries. Place on a sheet of non-stick baking paper to set.
8.
Place the strawberries on top of the cream and sprinkle with chopped walnuts.
